Open AccessComparative Evaluation of Ungerminated and Germinated Co-Fermented Instant ‘Ogi’ From Blends of Maize (Zea mays) and Ground Bean (Kerstingiella geocarpa)
Author(s) -
Ojo Do
Publication year - 2018
Publication title -
journal of nutritional health and food engineering
Language(s) - English
Resource type - Journals
ISSN - 2373-4310
DOI - 10.15406/jnhfe.2018.08.00258
Subject(s) - zea mays , germination , instant , fermentation , agronomy , biology , fermentation in food processing , agriculture , food science , microbiology and biotechnology , lactic acid , bacteria , ecology , genetics